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Red Velvet Cheesecake Squares: A Symphony of Decadence

There’s a certain magic that happens when the velvety richness of cheesecake meets the bold, slightly tart allure of red velvet. It’s a combination I’ve fallen in love with countless times over the years, a comforting embrace on a chilly evening or a show-stopping finale to a celebratory meal. I remember the first time I tasted a red velvet cheesecake square; it was a revelation. The deep crimson hue, so visually striking, promised something extraordinary, and the taste delivered tenfold. That perfect balance of creamy sweetness with that signature subtle cocoa and tang is something truly special, a dessert that never fails to impress.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 15 minutes (plus chilling time)
Servings: 12-15
Yield: One 9×13 inch pan
Dietary Type: Not specified

Ingredients

For the Red Velvet Cake Base:

18 ounces red velvet cake mix
½ cup melted butter
1 egg

For the Cheesecake Filling:

8 ounces cream cheese, softened
2 eggs
12 ounces confectioners’ sugar

Equipment Needed

9×13 inch baking pan
Non-stick cooking spray or butter for greasing the pan
Large mixing bowl
Electric mixer (handheld or stand mixer)
Spatula or spoon for spreading
Cooling rack

Instructions

This recipe for Red Velvet Cheesecake Squares is a delightful two-layer creation that’s surprisingly straightforward to assemble. The result is a stunning dessert that marries the familiar comfort of cake with the luxurious creaminess of cheesecake.

Prepare the Pan: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Next, lightly grease your 9×13 inch baking pan using a non-stick cooking spray or a little butter. This step is crucial to ensure your bars release cleanly after baking.
Assemble the Red Velvet Cake Base: In a medium mixing bowl, combine the 18 ounces of red velvet cake mix, the ½ cup of melted butter, and 1 egg. Stir or mix until the ingredients are just combined and form a cohesive batter.
Press the Base into the Pan: Take the red velvet cake mixture and press it evenly into the bottom of the prepared 9×13 inch pan. You want to create a solid, even layer that will form the foundation of your squares. Use the back of a spoon or your fingers to ensure it’s distributed uniformly.
Prepare the Cheesecake Filling: In a separate, larger mixing bowl, place the 8 ounces of softened cream cheese. Ensure it’s truly softened – this makes it much easier to beat into a smooth consistency, free of lumps.
Beat the Cream Cheese: Using an electric mixer, beat the softened cream cheese until it’s wonderfully smooth and creamy. Scrape down the sides of the bowl as needed to ensure all the cream cheese is incorporated.
Incorporate the Eggs and Sugar: Add the 2 eggs to the cream cheese and continue beating until they are fully incorporated. Gradually add the 12 ounces of confectioners’ sugar to the mixture, mixing on a lower speed initially to prevent the sugar from flying out of the bowl. Once the sugar is incorporated, increase the speed and beat until the filling is smooth, well combined, and has a luscious texture.
Layer the Cheesecake Filling: Carefully pour the prepared cheesecake filling over the red velvet cake base in the 9×13 inch pan. Use a spatula to gently spread it evenly across the entire surface, ensuring it covers the cake layer completely and reaches all the edges.
Bake the Squares: Place the pan in the preheated oven at 350 degrees Fahrenheit (175 degrees Celsius). Bake for 40-45 minutes. You’ll know the cheesecake is ready when the edges are set and lightly golden, and the center is mostly firm but might have a slight jiggle. Avoid overbaking, as this can lead to a rubbery texture.
Cool Completely: Once baked, remove the pan from the oven and place it on a wire cooling rack. It is absolutely essential to let the cheesecake cool completely at room temperature. This cooling process allows the cheesecake to set properly. Rushing this step can lead to a softer, less defined square.
Chill for Best Results: After the cheesecake has cooled to room temperature, cover the pan tightly with plastic wrap or aluminum foil. Refrigerate for at least 2-3 hours, or preferably overnight. Chilling is key to achieving clean cuts and the perfect firm, creamy texture characteristic of cheesecake.
Cut into Squares: Once thoroughly chilled, use a sharp knife to cut the entire pan into squares. For the cleanest cuts, you can dip your knife in hot water and wipe it dry between each cut. This will help prevent the cheesecake from sticking and create beautifully defined edges.

Expert Tips & Tricks

Room Temperature is Key: For the smoothest cheesecake filling, ensure your cream cheese is truly at room temperature. Cold cream cheese will result in a lumpy filling. You can expedite this by cutting the cream cheese into cubes and letting it sit out for about 30 minutes, or by carefully microwaving it in short bursts (10-15 seconds at a time).
Gentle Mixing for the Filling: While you want to incorporate the ingredients thoroughly, avoid overmixing the cheesecake filling once the eggs are added. Overmixing can introduce too much air, which can cause the cheesecake to puff up and then crack during baking.
The Water Bath (Optional but Recommended): For an ultra-smooth, crack-free cheesecake, you can employ a water bath. To do this, wrap the bottom of your 9×13 pan tightly in heavy-duty aluminum foil (multiple layers are best to prevent leaks). Place the foil-wrapped pan inside a larger roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of your cheesecake pan. Bake as directed. The steam from the water bath creates a moist, even cooking environment. Remember to carefully remove the foil after cooling.
Achieving Perfect Squares: The chilling step is non-negotiable for easy cutting. If you find your squares are still a bit soft, simply pop the pan back into the refrigerator for another hour. A hot knife, as mentioned in the instructions, is your best friend for those pristine cuts.
Don’t Fear a Slight Jiggle: When checking for doneness, remember that the center of the cheesecake should still have a slight wobble, like jelly. It will continue to set as it cools. An overbaked cheesecake will be dry and crumbly.

Serving & Storage Suggestions

These Red Velvet Cheesecake Squares are best served chilled. They make a stunning individual dessert, perfect for picnics, potlucks, or simply enjoying as a decadent treat. You can serve them as is, or get creative with garnishes. A dollop of freshly whipped cream, a sprinkle of red velvet cake crumbs, or a drizzle of chocolate ganache can elevate these squares even further.

Storage:
Store any leftover Red Velvet Cheesecake Squares tightly covered in the refrigerator for up to 3-4 days. Due to the cream cheese content, they are not best left at room temperature for extended periods. For longer storage, you can freeze individual squares wrapped tightly in plastic wrap, then placed in a freezer-safe container or bag. They will keep in the freezer for up to 1-2 months. Thaw frozen squares in the refrigerator overnight before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	312.9 kcal	–
Calories from Fat	165 kcal	–
Total Fat	18.4 g	28%
Saturated Fat	10.7 g	53%
Cholesterol	105.2 mg	35%
Sodium	175.9 mg	7%
Total Carbohydrate	35 g	11%
Dietary Fiber	0 g	0%
Sugars	34.1 g	136%
Protein	3.3 g	6%

(Note: Nutritional information is an estimate and can vary based on specific ingredients used.)

Variations & Substitutions

While this recipe is designed to be a classic two-layer wonder, there are always ways to add your personal touch:

Gluten-Free Option: For a gluten-free version, you would need to find a gluten-free red velvet cake mix. The cheesecake filling ingredients are naturally gluten-free.
Dairy-Free Option: This would be a more significant undertaking, requiring dairy-free cream cheese alternatives and a dairy-free red velvet cake mix. The richness and texture might vary.
Add-ins to the Filling: Consider gently folding in mini chocolate chips or a swirl of raspberry jam into the cheesecake filling before pouring it over the base for an extra layer of flavor and texture.
White Chocolate Drizzle: After cooling and cutting, a delicate drizzle of melted white chocolate over the top of the red velvet cheesecake squares adds a beautiful visual contrast and a touch of sweetness.

FAQs

Q: Why is my cheesecake filling lumpy?
A: This is usually because the cream cheese was not softened enough. Ensure it’s at room temperature before beating.

Q: My cheesecake cracked on top. Is it ruined?
A: Not at all! A crack doesn’t affect the taste. It often happens from overmixing the batter or baking at too high a temperature. A water bath and cooling slowly can help prevent this.

Q: Can I make these ahead of time?
A: Yes! These cheesecake squares are ideal for making a day in advance, as they need ample chilling time to set properly.

Q: How long do these squares last in the refrigerator?
A: Stored in an airtight container, they should stay fresh in the refrigerator for about 3 to 4 days.

Q: Can I freeze the baked cheesecake squares?
A: Absolutely. Freezing is a great option for making them ahead of time or for enjoying them over a longer period. Just be sure to wrap them well to prevent freezer burn.

Final Thoughts

There’s a certain joy in creating a dessert that is as beautiful as it is delicious, and these Red Velvet Cheesecake Squares certainly fit the bill. They are a testament to how simple ingredients, thoughtfully combined, can yield such magnificent results. Whether you’re a seasoned baker or just starting out, this recipe offers a rewarding experience and a dessert that’s sure to be a crowd-pleaser. Serve them with a strong cup of coffee, a glass of red wine, or simply enjoy them with loved ones – each bite is a moment of pure indulgence. Happy baking!

Red Velvet Cheesecake Squares Recipe